The classic Chinese pancake in quiche form.
I was a latecomer to appreciating Egg Foo Young, but have recently been enjoying the version in Nom Nom Paleo‘s cookbook – totally won me over. After making it a few times, our backyard chickens blessed us with a surfeit of fresh eggs, and I was eager to use them in a quiche. The idea struck! And turned out fabulously, if I daresay.
You could use the crust of your choice, of course; I decided to make mine with cashew flour and sesame seeds for complementary flavors. Read the rest of this entry →